Olive Garden Pasta Salad Supremo

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 6  cups  spring greens
•  basil leaves (garnish)
•  grape tomatoes (garnish)
•  parmesan cheese, grated (garnish)

• Pasta Salad

• 12  ounces tri-color spiral pasta, cooked according to package directions
• 1  cup green pepper, medium diced
• 1  cup  red pepper, medium diced
• 2  Italian plum tomatoes, seeds removed, diced
• 1  tablespoon fresh garlic, chopped
• 3  tablespoons sun-dried tomatoes
• 1⁄2 cup fresh basil, chopped
• 1⁄2 lb  genoa salami, julienne cut
• 1⁄2 lb  capicola, julienne cut
• 1⁄2 cup  roasted red pepper, medium diced
• 1⁄4 cup parmesan cheese
• 1⁄4 cup romano cheese
• 3⁄4 cup extra virgin olive oil
• 3⁄4 cup  balsamic vinegar
•  salt & freshly ground black pepper

Directions

1. Combine all pasta salad ingredients in a large mixing bowl. Mix evenly and chill until ready to serve.
2. Place a layer of spring mix lettuce greens on a chilled salad plate. Place a 1-cup portion of pasta salad in center of plate. Decorate plate with grape tomatoes. Garnish with basil leaves on top of salad. Sprinkle with Parmesan cheese.